Peach Sorbet

Preparation

1. STEP 1 OF 10

   First, put the sugar in a small saucepan and slowly dilute it with a glass of water

2. STEP 2 OF 10

   Transfer the saucepan to the heat and cook the syrup until large bubbles form on the surface: at this point, remove it from the heat and let it cool

3. STEP 3 OF 10

   Bring water to a boil in a pot, then turn off the heat and immerse the peaches for a few minutes in the very hot water (this will make peeling easier)

4. STEP 4 OF 10

   Then peel the fruits, cut them into wedges (remove the pits), and place them in a bowl, sprinkling them with lemon juice as you go to prevent them from browning

5. STEP 5 OF 10

   Once done, transfer the peaches to the blender jar and puree them; pour this into the previously used bowl and gradually add the now-cold sugar syrup, stirring continuously

6. STEP 6 OF 10

   Then divide the mixture into ice trays with dividers and place it in the freezer for at least 3 hours

7. STEP 7 OF 10

   After this time, remove the trays from the freezer and divide the sorbet into 'squares,' collecting them in a bowl

8. STEP 8 OF 10

   Then put the squares in the blender jar and blend at maximum speed until the sorbet is creamy again; this process will make it less watery and more creamy

9. STEP 9 OF 10

   Finally, put the obtained cream in a container and place it in the freezer for another 30 minutes to firm up slightly

10. STEP 10 OF 10

    Serve the sorbet in individual cups after shaping it into balls with the appropriate tool

General Information

Analysis

Macronutrients (100 gr)